Subj : BH&G 2242
To   : ALL
From : DAVE DRUM
Date : Mon Mar 29 2021 13:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Grain Panzanella
 Categories: Breads, Pork, Potatoes, Herbs
      Yield: 8 Servings
 
      4 c  Whole wheat baguette; in
           - 1/2" cubes
    1/2 c  Olive oil
      1 lb Round red potatoes; scrubbed
           - chopped
    1/3 c  Chopped onion
    1/2 ts (ea) salt & ground black
           - pepper
    1/4 c  Red wine vinegar
      1 tb Dijon-style mustard
      2 c  Chopped romaine lettuce
      1 c  Chopped tomatoes
      4 sl Bacon; crisp-cooked,
           - crumbled
      1 tb Snipped fresh parsley (opt)
 
  Set oven @ 350ºF/175ºC.
  
  In a large bowl combine bread cubes and 2 tablespoons of
  the oil; toss well to coat. Spread in a 15" X 10" X 1"
  baking pan.
  
  In the same large bowl combine potatoes, onion, another 2
  tablespoons oil, and the salt and pepper; toss well to
  coat. Line a second 15x10x1-inch baking pan with foil or
  parchment paper. Spread potato mixture in the prepared
  baking pan. Place both pans in the oven. Bake bread cubes
  for 12 minutes or until golden brown. Bake potato mixture
  for 30 minutes or until golden brown and tender. Stir
  mixture in each pan once halfway through baking time.
  
  For dressing, in a small screw-top jar combine the
  remaining 1/4 cup oil, the vinegar, and mustard. Cover and
  shake well to combine.
  
  In a large bowl combine bread cubes, potato mixture,
  romaine, tomatoes, bacon, and, if desired, parsley.
  Drizzle with dressing; toss to coat.
  
  FROM THE TEST KITCHEN: To crisp-cook bacon, place slices
  in an unheated large skillet. Place over medium heat. Cook
  about 5 minutes or until crisp, turning once or twice.
  Drain on paper towels. Crumble bacon.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... O, what may man within him hide, though angel on the outward side.
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